Mom's Cooking

A couple of weeks ago I had a hankering for some of Mom’s Chili. It was something she would make in colder weather for a hearty Sunday meals, Super bowl or when we had the occasional guest come over to eat. I always enjoyed it because it was like baked potato bar at school. She would make a basic chili and let us dress it however we wished. Chopped onions, shredded cheese, black olives etc. Sometimes she would make a pork chili with green chilies as an alternative. No really one of my favorites, I liked to red kind best.  I was telling Heather my sister how much I wanted some of Mom’s chili. Heather apparently doesn’t have much of a memory of this so called chili and couldn’t remember eating it as a kid. She probably blocked it out of her memory since onions were involved. Since I didn’t know how to make it I called her up and got the usual response. “Well, I don’t really have a recipe, I just kinda throw something together in a pot.” MOM! HOW CAN I REPLICATE YOUR COOKING IF YOU DON’T USE A RECIPE! Oh Man!  She gave me a list of common ingredients she uses but it can change depending of what she has on hand. I made this chili Saturday night during the frenzy. It doesn’t taste like Mom’s chili but it’s close enough. Next time I go home I will have to stalk Mom in the kitchen and watch her make it while taking serious notes.

Mom’s Chili

1 Onion-chopped

2 lbs. Ground Beef

Big Can of Red Enchilada Sauce (28 oz.)

Can of Refried Beans

Chopped Green Chilies

½ Beer

Chili Seasoning Packet or a mixture of Chili Powder, Cumin, Onion Powder, Garlic Powder

Sauté onion and ground beef over medium heat. You can drain the fat off or use Mom’s preferred method: Crank up the heat for a few minutes until the fat evaporates. Add the rest of the ingredients till the desired consistency is met, let simmer to let flavors meld.

In the future I would maybe add some kidney beans, try ground turkey or add some pickled jalapeno slices.